The best gift for a dad who likes to barbecue is this recipe.
BEST GIFT FOR BARBECUING DAD IS THIS RECIPE
My husband, Raymond Rupert, has become the ultimate grill-master. And so, I consulted him on what would make the best gift for a barbecuing dad on Father’s Day. Ray’s advice is to forget gifts, forget anything fancy and just teach your father (or father figure) how to properly grill a great big fat rib steak.
Here’s Ray’s secret technique for cooking a rib steak, along with a couple of recipes that go along perfectly with it.
RAY’S GRILLED BONE- IN RIB STEAK
❚ ❚ 1 2lb bone- in rib steak, about 2” thick ❚ ❚ 1 tbsp kosher salt ❚ ❚ 2 tbsp extra virgin olive oil 1. Salt steak generously on all surfaces. Refrigerate a few hours, uncovered. Remove from refrigerator about 45 minutes before cooking. Rub with olive oil.
2. Preheat barbecue on high until very hot. Turn off one side of grill.
3. Cook steak on high ( hot side), covered, for 3 minutes per side. Remove to off side of barbecue ( leave the other side on creating an oven on your barbecue) and cook, covered, 6 to 7 minutes per side for rare or until an instant read meat thermometer reaches 125F when inserted into the centre of the thickest part of the meat. Return steak to hot side of grill for 30 seconds per side.
Let steak rest 10 minutes before carving. To carve, cut meat from the bone and then slice perpendicular to the bone into thin or thick slices.
Ray always made a great margarita but he stepped it up a notch when he adapted a recipe from owner/chef Steve Gonzolez of Toronto’s newest Latin restaurant, Baro, to his own style. He used Steve Gonzolez’s suggested tequila, Tromba, but when we didn’t have any Cointreau, Ray used Grand Marnier and had great results.
( Note: Triple Sec is usually considered the most reasonably priced orange liqueur to use in cocktails.)
This makes one large or two regular cocktails — take your pick. Salting the rim of the class is optional — and also quite addictive.
Salt rim: Rim as many glasses as you will need at the same time plus a few extra in case a guest comes back for seconds. Take a wedge of fresh lime and run it around the rim of each glass. Place about ½ cup kosher salt on a small plate and press the rim of each glass into the salt. Allow to dry right side up. ❚ ❚ 2 oz tequila ❚❚3/4 oz Grand Marni er (or Cointreau or Triple Sec) ❚ ❚ 3/4 oz fresh lime juice ❚ ❚ 1/4 oz agave syrup ❚ ❚ 2 dashes bitters
ice
1. Place tequila, Grand Marnier, lime juice and agave syrup in a cocktail shaker with ice. Shake until the shaker is too cold to handle (about 15 to 18 shakes).
2. Serve in a cocktail glass(es) with or without ice, with or without salt rim. Dot bitters on surface of drink.
This beautiful platter makes a great appetizer or side dish, but even just grilled asparagus is perfect. ❚ ❚ 2 lbs asparagus ( about 20 fat spears) ❚ ❚ 2 tbsp extra virgin olive oil ❚ ❚ 1 tsp kosher salt ❚ ❚2 oz Parmigiano Reggiano, shaved — optional ❚ ❚ 1/2 cup black, pitted olives ❚ ❚ 1 cup cherry tomatoes, halved if large ❚ ❚ 2 tbsp extra virgin olive oil — optional ❚ ❚ coarsely ground black pepper — optional
1. Trim stems of asparagus 2” to 3”. If stalks are thick peel 2” up the stalks. If asparagus is thin, no need to peel. Toss with olive oil and salt. Barbecue one to three minutes, depending on thickness of asparagus, turning often until browned slightly.
2. Arrange asparagus on a large platter. Scatter cheese, olives and tomatoes over the asparagus. Drizzle with olive oil and sprinkle with black pepper.